Antipasto from Audrey's Kitchen

About this Recipe

This antipasto recipe comes to us from Audrey's kitchen. She has been making this antipasto recipe for many years and this is one food treat the entire family looks forward to on the special occasions she makes it. This is a super simple vegetable antipasto recipe using primarily canned ingredients. You can use any type of tomato sauce you like but the flavors in the Hunts Italian tomato sauce is such a favorite. Antipasto recipes are bountiful and the ingredients vary greatly.

Grandmother's Kitchen Tips for Antipasto:

1. Audrey suggests that using fresh mushrooms, you get a nicer flavor than canned ones. Choose medium sized mushrooms, give them a little cleaning and cut them into quarters before you pulse chop them in your food processor.

2. Preparing each of the ingredients individually also helps you to keep control over the textures.

3. If you are the type of person that washed out and saves jars, these are perfect for containers for the antipasto. If you are giving as a food gift, you can wash those stuck on labels off your jars and make your own label.

4. The dollar store has a nice variety of decorative labels. You can tie a ribbon or some raffia and you have created a food gift that will be much appreciated by whoever receives it.

5. The main thing for antipasto is that the ingredients are cut into very small pieces so that they can be dipped onto something.

6. The ingredients can be very simple and inexpensive or more gourmet. You can make seasonal ingredients as well when making antipasto and nice ripe tomatoes are on the top of the list of fresh ingredients.


Ingredients

(Print)

Makes: 6 cups

398ml Hunts Italian tomato sauce

6 ounces Cortina marinated artichoke hearts drained (These are the marinated version, not the canned)

375ml green Manzanilla olives, sliced

375ml black olives, sliced

1 cup sweet pickles

1 cup fresh mushrooms, approximately 10-12 fresh medium size, cut in halves

4 celery stalks

1/2 cup ketchup

Directions

1. Put the tomato sauce and sliced olives into a large saucepan. Stir together.

2. Individually, Chop using the pulse cycle of the food processor the artichokes, sweet pickles, mushrooms and celery. As you do each one, add it to the saucepan.

3. Add the ketchup and stir to combine.

4. Bring the mixture to a boil, then turn down and simmer for 30 minutes.

5. Keep an eye stirring occasionally.

6. When ready, let cool down and transfer to containers with lids. Refrigerate. Good for 2 weeks refrigerated.

ENJOY!

Return to this Antipasto from Audrey's Kitchen recipe or check out more recipes at Grandmother's Kitchen

If you are not sure what to do with your antipasto and are looking for appetizer platter ideas you can create an attractive antipasto platter using different varieties of small pieces of toasted breads that are cut into quarters, along with gourmet crackers and pita chips nicely arranged around a small bowl of antipasto. Other great ideas to add to that antipasto platter are cheese slices, olives and fresh veggies.

Did you know that antipasto is an Italian term and means 'before the meal'. Antipasto is so tasty it is very easy to indulge and just keep eating more and more of it. Because of the ingredients in this recipe, it is especially high in sodium and calories. Just be mindful of your portions if you are counting calories or watching your salt intake.

One of the main ingredients in the recipe is olives. In general olives offer a good source of nutritional value. Olives are high in antioxidants and anti-inflammatory phytonutrients. Olives also are a good source of iron, fiber, copper and Vitamin E. Olives are a popular snack food. They go so well with cheese and crackers and can be a welcome addition to salads. The black Kalamata olive is especially popular on Greek salads.

Celery is mainly water, but is a great source of dietary fiber. Did you know that celery has been cultivated for over 3000 years in the Mediterranean regions. Some varieties of celery can grow over 3 feet high! It was initially used as a medicine and to purify the blood.

Long ago celery even was used a a flower bouquet awarded at the Ancient Greek athletic games as a reward to the winners. I wonder if they took it home and ate it. Eating celery has digestive benefits. It can treat water retention, boost digestion and it is said to relieve bloating.



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